I created this recipe “on the fly” and was blown away by the results. It was so comforting and delicious, and everyone I served it to, including my baby, loved it too! It contains really bright and fresh ingredients that layer beautifully in this complex, yet easy to make soup. The crispy kale adds a nice textural and color eliment, which rounds everything out and creates a playfullness to the plate. Additionally, this soup recipe is gluten free, vegan, kosher parve, nut-free, and kid friendly.

Please have fun while making it and let me know your thoughts. Enjoy!

2 tablespoons truffle oil
One yellow onion, chopped
6 cloves garlic, chopped
1 16 ounce package each Cremini and shiitake mushrooms, chopped
1 cup of parsley leaves, chopped
1/4 cup sweet red wine
1 teaspoon miso dissolved in 1/4 cup water
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
2 tablespoons low sodium tamari
5 cups water
1/4 cup light coconut milk

Start by sautéing the chopped onion in the truffle oil for 2 to 3 minutes in a large soup pot, until translucent and soft. Then add the mushrooms and garlic and stir for an additional 5 minutes over low heat, until fragrant. Next deglaze the pan with the red wine and you use a rubber spatula to lift up any mushroom pieces stuck to the bottom of the pan. In a separate bowl whisk together 1 teaspoon of me so with warm water to dissolve then add it to the pot. Add in the chopped parsley with stems removed. Next add in the tamari or soy sauce, water, black pepper and thyme. Bring the soup to a boil and then simmer on low for 10 to 20 minutes. Then blend the soup using a blender or immersion blender. Add the coconut milk, blend again. Season to taste and serve warm. Option to garnish with crispy baked kale, toasted pumpkin seeds, sprig of parsley, roasted chickpea or fava beans, cubed tofu, or whatever else you wish.
Makes 4-6 servings.